| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Dujour10 |
8 |
servings |
INGREDIENTS
| 1 |
lb |
Cavatelli |
| 1 |
|
3 1/2 pounds chicken; cut into 16 equal |
|
|
; sized pieces |
| 3 |
tb |
Extra virgin olive oil |
|
|
Salt and pepper |
| 3 |
|
Red onions; peeled and chopped |
| 1 |
pn |
Red pepper flakes |
| 2 |
lb |
Very ripe fresh tomatoes; passed through a |
|
|
; food mill |
| 2 |
tb |
Tomato paste |
| 2 |
lg |
Pinches saffron |
| 21 |
|
Basil leaves; julienned |
|
|
Freshly grated Pecorino Romano |
INSTRUCTIONS
Place the olive oil in a large heavy-bottomed pot over medium heat and
saute the pieces of chicken until golden brown on all sides, about 12
minutes. Remove the chicken pieces with a slotted spoon. Add the
onions to the pot, along with the red pepper flakes, and cook them
for 10 minutes or until translucent. Add the tomato and the tomato
paste, mixing well. Add the saffron and allow to simmer for 3 to 4
minutes. Add the chicken back to the pot, along with the basil, and
lower the heat, allowing the sauce to simmer for 30 minutes. Season
with salt and pepper.
While the chicken is simmering, cook the pasta, drain it, mix well
with the sauce and serve with the grated Pecorino on the side.
Yield: 8 servings
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